Cashew Mousse Dessert with Chocolate & Coconut
This creamy cashew mousse with coconut chocolate ganache is indulgent, dairy-free, and easy to make with just a few simple plant-based ingredients.
Servings 2 serves
Calories 1128kcal
Equipment
- Blender (high-speed preferred)
Ingredients
Mousse
- 1 ¼ cups raw cashews 160 g
- 1 cup full-fat canned coconut milk 240 ml / 8 fl oz
- 3 tablespoon maple syrup to taste; 45–60 ml
- 1 teaspoon vanilla extract 5 ml
- pinch of salt 0.4 g
Ganache
- ½ cup dark chocolate chopped; 80 g
- ½ cup full-fat canned coconut milk 120 ml / 4 fl oz
Instructions
- Soak method (preferred): Place cashews in a bowl and cover with 1 cup coconut milk. Refrigerate at least 2 hours or overnight.
- Quick method: Place cashews in a heatproof bowl and cover with boiling water. Let sit 15 minutes, then drain well.
- Combine softened cashews, coconut milk, maple syrup, vanilla, and salt in a high-speed blender. Blend until completely smooth and creamy. Taste and adjust sweetness if needed.
- Spoon into jars or dessert glasses. Refrigerate for at least 1 hour to set.
- Melt chocolate in a microwave-safe bowl (20–30 second bursts) or in a double boiler. Stir in coconut milk until smooth and glossy.
- Pour ganache evenly over mousse. Refrigerate for at least 1 hour, or until set, before serving.
Nutrition
Calories: 1128kcal | Carbohydrates: 70g | Protein: 22g | Fat: 90g | Saturated Fat: 49g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 140mg | Potassium: 1288mg | Fiber: 7g | Sugar: 33g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 16mg